机译:加工工艺对不同黑莓果冻中抗氧化能力和生物活性成分的影响
Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG, Brazil;
Department of Food, Federal University of Ouro Preto, 35400-000 Ouro Preto, MG, Brazil;
Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG, Brazil;
Department of Food Technology, School of Food Engineering, Sate University of Campinas, 13083-862 Campinas, SP, Brazil;
Department of Agriculture, Federal University of Lavras, 37200-000 Lavras, MG, Brazil;
Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG, Brazil;
Antioxidant activity; bioactive compounds; blackberry; jelly;
机译:冷藏和加工工艺对“马里恩”和“常绿”黑莓生物活性化合物和抗氧化能力的影响
机译:十个水稻品种发芽和未发芽谷粒中抗氧化剂,生物活性化合物和抗氧化能力的变化
机译:十个水稻品种发芽和未发芽谷粒中抗氧化剂,生物活性化合物和抗氧化能力的变化
机译:马来西亚菠萝品种的生物活性化合物和抗氧化活性分析
机译:定量分析黑莓和黑莓葡萄酒的品质属性,功能性化合物和抗氧化能力。
机译:对黑莓葡萄酒的生物活性酚类化合物和抗氧化活性的评估
机译:10个水稻品种萌发和幼粒中抗氧化剂,生物活性成分和抗氧化能力的变化